|Crust & Apple Pie|
|2||(14.1 ounce) packages refrigerated rolled pie crusts|
|1||(20-ounce) package HORMEL® Cinnamon Apples|
|1||large egg, lightly beaten|
|1||tablespoon turbinado sugar|
|1||cup pumpkin puree|
|⅓||cup JUSTIN’S® Classic Almond Butter|
|⅓||cup evaporated milk|
|1||teaspoon pumpkin pie spice|
|¼||cup light brown sugar|
|¼||cup light corn syrup|
|¼||cup unsalted butter, melted|
|1||teaspoon kosher salt|
|1||(7.25 ounce) container PLANTERS® Roasted Pecans|
|Peanut Butter Pie|
|½||cup light corn syrup|
|½||cup SKIPPY® Creamy Peanut Butter|
|1||teaspoon pure vanilla extract|
|5||slices HORMEL® BLACK LABEL® Premium Brown Sugar Bacon, cooked and chopped|
For the Crust & Apple Pie
Heat oven to 375°F.
On a lightly floured work surface, unroll 3 pie crusts and stack on top of each other. Using a rolling pin, roll out pie crust into a 15×20-inch rectangle.
Transfer to a 13×18-inch baking sheet and press into the sheet so that the dough hangs slightly over the edge. Crimp edges of pie crust.
Cut remaining pie crust into a 7×9-inch rectangle
Pour cinnamon apples in the upper left quadrant of the baking sheet. Place pie crust on top of apples and brush with egg wash. Cut 4 small slits on top of pie crust. Sprinkle with sugar.
For the Pumpkin Pie
For pumpkin pie: In a large bowl, using a hand mixer, mix pumpkin puree, almond butter, milk, sugar, egg and pumpkin pie spice together until smooth. Pour pumpkin mixture into upper right quadrant of baking sheet.
For the Pecan Pie
In a large bowl, whisk brown sugar, corn syrup, butter, eggs and salt together until combined. Fold in pecans until combined. Pour pecan mixture into lower left quadrant of baking sheet.
For the Peanut Butter Pie
Whisk corn syrup, peanut butter, sugar, eggs and vanilla in large bowl until combined. Spread peanut butter mixture into lower right quadrant of baking sheet.
Bake for 50 minutes to 1 hour, until filling is set and crust is golden-brown. Top peanut butter pie quadrant with bacon. Let cool for 2 hours before slicing and serving.